Day 5 was spent at home, chowing and snacking on fresh seafood and the kind of home cooking that would make Michelin stars lose their shine.
Still, it's our last day in Dalian, and we have to venture for one last food adventure.
Lamb Soup. Savor-packed broth with a side of seasoning; salt, pepper, and MSG that you add to suit your taste. The one with regular lamb is rich and meaty, but the one with lamb scraps has bits of everything. You get a mix of every texture, a colorful range from iron liver, firm but gelatinous blood, and chewy bits of digestive tract. The meat is great, but offal isn't awful, and the scraps are far more interesting.
Bread/pancake on the side. Bland but absorbent, oil and grease.
A light mix of cucumber and red onion in soy and vinegar provides a contrast to the heavier bread and soup.
A pile of shredded potatoes is China's answer to wedge salads except they actually taste good.
My personal favorite is the stir-fried Lamb Cheek. Tender and fatty, sliced thin with a variation of veggies. Salty with soy, sweeter on the finish.
The other lamb soup place is better, but we weren't near the right highway at the time. Still, I love this place. It's more of a sweet-simplicity, peasant-dish vibe, and it's different from the other one but it's just a different kind of delicious.
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